holiday surthrival guide - amazon s3 · y peeler this seems like such a little thing, but it makes...

HOLIDAY Surthrival GUIDEYour week-by-week map for thriving through the holidays and starting the new year right

BY LIA HUBER

Copyright © 2015 by Lia Huber, Nourish Network®, Inc. / NOURISH EVOLUTION

All rights reserved. No portion of this e-book may be shared or reproduced–mechanically, electronically or by any other means, including

e-mailing, posting online or printing to distribute–without the written permission of Lia Huber.

Published by Nourish Network®, Inc. / NOURISH EVOLUTIONHealdsburg, CA

3nourishevolution.com

INTRODUCTION .......................................................................... Page 4

3-4 Weeks AheadTOOLS, PANTRY, FREEZER MEALS ..........................................Pages 6-111-2 Weeks AheadBIG-PICTURE PLANNING & MEAL GRIDS .............................Pages 12-163-5 Days AheadMAKE AHEAD & WINE PAIRING............................................Pages 17-19

1-2 Days AheadPREP AHEAD, CHUNK DOWN THE TASKS & GIVE PEOPLE SOMETHING TO DO ............................................................Pages 20-23

After the FeastMAKE LEFTOVERS LOVABLE & A NEW YEAR, A NEW VIEW ...........................................................................................Pages 24-26

TABLE OF CONTENTS

http://nourishevolution.com


You’re in the thick of the holidays. And you’re laughing ... an airy, full-on, “I’m having fun!” laugh.

The big feast is cooking and the lunch you’re feeding the extended family tomorrow is not only planned, but practically made.

This is the reality laid out on the pages ahead.

Are you ready for it to be yours?

Great. Let’s go!

Imagine THIS



This Holiday Surthrival Guide will come alive for you over the

next few weeks. But remember that all of this isn’t about winning

some contest for being most organized. It’s about removing the

elements that contribute to the harried, stressed-out nature of

the holidays so you can truly enjoy yourself and time with your

family. The bonus is that you’ll be learning (and, just as important,

putting into practice!) smart mealtime strategies that will last well

beyond the holidays. I’ll be checking in with nuggets of

NOURISHing Inspiration throughout this guide to keep you

focused on what really matters. And I’ll show you how to use the

busy holiday season to move forward on your NOURISH

Evolution from processed to real food ... in real life!



WEEKS AHEAD

3-4TOOLS

PANTRY

FREEZER MEALS



Good, Spring-Loaded TongsGet rid of those old tongs that open and close like scissors and buy a pair or two of spring-loaded tongs. They’re much more responsive and don’t tire your hand out nearly as much. You can use the regular metal ones in stainless steel pans and pots, but opt for silicone-tipped ones for your nonstick cookware.

Instant-Read ThermometerThis little sucker is indispensable for cooking tur-keys and roasts to just the right temp.

Silicone SpatulasIf you still have spatulas that melt in a hot pan, it’s time to expand your horizons. I have four sizes—small and narrow, medi-um, large and semi-scooped—that I use quite frequently, but if I could only pick two I’d pick the small and medium.

A Stiff, Flat SpatulaWhereas the silicone spatulas are great for scooping things out of bowls and pots, a stiff, flat spatula is essential for two things: scraping the flavorful “fond”—that sticky stuff left over from meat and vegetables—off the bottom of pans when sautéing or stir-frying and flipping things like roasted veggies.

Good, Sharp KnivesFor the type of cooking you’ll be doing over the holidays, you’re going to need a minimum of three good knives: a serrated bread knife, a long, narrow carving knife and a chef’s knife. It’s worth buying good-quality ones ... they’ll last for decades, and will make cooking much more enjoyable.

A Large, Solid Cutting Board (preferably two or three)Bypass flimsy boards or ones with a slippery plastic surface, they’re unsafe; your knife could easily slip or shift underneath you and cause you to cut your-self. My favorite ones these days are super-slim, yet ultra-du-rable, made out a composite material. The larger the surface area, the more room you’ll have to chop and the happier you’ll be. Trust me. It’s no fun having to retrieve your onions or herbs from the counter (or worse, the floor) for another round of chopping. For the holidays, a board with a channel around the edge for catching juices is especially helpful.

TOOLSCooking is so much more enjoyable with some sturdy basics. When cooking for a crowd, though, certain tools become down-right necessary. Here is my “must have” list when cooking for more than four.



Mandoline or Japanese SlicerA mandoline (or Japanese slicer) is another item that’s difficult to replicate when you need it. It’s essentially a blade and support that allows you to slice foods (primarily vegetables and fruits) into even, super-thin slices. I use mine almost daily during the holidays, whether slicing sweet potatoes for gratins or pears for fancy salads.

Y PeelerThis seems like such a little thing, but it makes a huge difference (Y peelers are just peelers that are shaped like a Y instead of the stick-like design). I can get through the thick skin of butternut squash in one swipe with my Y peeler; there’s no way I could do that with my old stick peeler.

Microplane ZesterI use this to grate citrus zest, yes, but also to grate garlic, ginger, cinnamon, you name it. Any time you want a very fine grate, this is the tool to use.

Enameled Cast-Iron or Heavy-Duty Stainless-Steel Roasting PanYou will use this for everything during the holidays. Roasting birds, roasting vegeta-bles, roasting meat. When it’s not on-duty for a major meal, use it to effortlessly roast a batch of veggies to have on hand.

Heavy-Duty Baking SheetsWe all have those old, bowed cookie sheets hiding at the back of the cupboard. But they’re really doing you a disservice. You’ll probably notice a theme here (heavybot-tomed, heavy-duty), and there is; baking sheets, like the rest of your equipment, should be heavy-duty so that heat is conduct-ed evenly. Since you’ll be using these during the holidays for everything from cookies to carrots, this is especially important.

Enameled Cast-Iron Dutch OvenThe Dutch oven is one of those tools that can’t really be repli-cated by another. The enameled surface creates a lovely crust and flavorful fond, and the cast-iron core, deep sides and tight-sealing lid allow food to cook slowly and gently under convective heat, breaking down the connective tissue and rendering fork-tender meats. They’re also incredibly versatile; great for soups, stews ... even baking a loaf of bread! They are expensive, but this is one piece of equipment you’ll likely pass down to your children and they to theirs.



PANTRYA well-stocked pantry is the key to fuss-free dinners any time of the year. During the holidays-–when the bird’s in the oven and Aunt Esther’s hovering and the last thing you need is to have to run out for extra butter–it’s extra important to be prepared. Here are the basics I like to have on hand.

OilsNo matter whether it’s a head of broccoli or leftover chicken thighs in the fridge, a drizzle of oil in a hot sauté pan can trans-form it into something magnificent ... which is key for last-min-ute meals during the holidays. Choose healthy oils like extra virgin olive oil, expeller-pressed Canola oil and peanut oil as your basics. I also use nut oils—such as toasted walnut or toasted hazelnut (keep them in the fridge so they stay fresh)—to add depth to winter salads.

A Variety of VinegarsIt may sound extravagant, but I heartily advocate for a half dozen vinegars in your pantry. Sure it’s an investment initial-ly, but the shelf life of vinegar (unlike oils) is virtually infinite. My ideal spread includes good white and red wine vinegar, Champagne vinegar (a great one to “dress up” dishes for fan-cier occasions), rice wine vinegar, balsamic vinegar, cider vinegar and sherry vinegar.

Canned Beans and VeggiesThese are your secret weapons for rounding out a meal. Whip up a quick pasta sauce with diced tomatoes, turn a simple salad into a hearty dinner with canned white beans, open a jar of salsa and whip up quesadillas with leftovers, add pizzazz to a sauté with chopped olives or capers. A well-stocked pantry gives you mix-and-match options for all kinds of quick meals.

Stock (click the links to make your own!)I go through about a quart of stock a week. I use it to deglaze sautés and stir-fries, I use it to stretch oil-based pasta sauces, I use it to braise anything from chicken to endive, and as a base for quick soups. I find having chicken, beef and mushroom stock (for vegetarian options, there’s both mushroom stock and vegetable stock) on hand leaves me well-prepared for whatever the fridge presents ... an especially welcome state during the holidays!

Basic AromaticsIf you eschew the Champagne vinegar, fine. If you skip on the mushroom stock, I’m OK with that. But don’t let your pantry go without at least one head of garlic, one onion and shal-lot, and a knob of fresh ginger at all times. Those are like the primary colors of your pantry palette, and you can do wonders with just those and the leftovers in your fridge.

NutsNuts are holiday foods. I serve spiced nuts as a simple nibble, and sprinkle toasted nuts on salads of all sorts. And candied nuts or brittles make an easy dessert crushed over ice cream. A good trio to have on hand are walnuts, pecans and almonds ... with pine nuts thrown in for flair. Buy them in bulk and keep them in the fridge or freezer for the freshest flavor.



SpicesIf the aromatics are your primary colors, spices are the rest of the rainbow. It’s especially important to make sure your spices are fresh going into the holidays, since they’re used in virtually every dish, from savory meats to sweet pies. Take a peek (and a whiff) at what you have now so you won’t be in a pickle when you’ve got the mixer out and a tableful of people expecting pumpkin pie. As a general rule, if a spice smells musty or dusty, toss it.

The spices I like to have on hand are: allspice, cloves, cumin, coriander, cayenne, chile flakes, cinnamon, curry pow-der, cardamom, bay leaves, fennel seeds, ginger, juniper berries, nutmeg, star anise, five-spice powder and oregano.

SaltI’m a sucker for salt. It may sound sim-plistic, but having a medium-grained crystal salt (like kosher salt) to cook with and a separate, coarser salt to sprinkle on almost as a condiment has changed everything in my kitchen. A sprinkle of flaky finishing salt on a salad or a steak brightens the flavors and adds a crunchy, crispy texture. If your mar-ket carries various salts in bulk (which, pinch me, mine just started doing), I encourage you to give a few a try. At the very least, stock kosher salt or a medium-grained sea salt and a simple finishing salt like Maldon.

It’s all too easy for Christmas cookies and holiday treats

to derail your best intentions. But I’ve got something that

will make you happy ... you don’t have to deprive yourself

(or wallow in guilt). Follow these five “rules” for enjoying

without overindulging.

FirstDeclare that no food is off-limits and let go of guilt.

SecondWait to eat until you’re hungry; wait to eat a treat until you really crave it.

ThirdEat slowly and pay attention with as many of your senses as you can while you gauge how much pleasure you’re getting from each bite.

FourthWhen you realize that the flavor has dulled or that you’re not really thinking about the food in front of you anymore, but about a pile of clothes you need to take to the dry cleaners (or any other distraction), stop. Put your fork down and push the plate away.

FifthNotice how you feel and note how many bites you’ve actually taken–probably less than ten. There. You’ve proven to yourself that you can enjoy your favorite foods without feeling guilty or compromising your weight or health.

Nourishing Inspiration



Freeze Ahead How-To

FirstPour hot liquids (like soup or stews) into a metal pot or bowl and set in an ice bath (a larger bowl partially filled with ice and water). For smaller solids (like gougeres or chicken pieces), ar-range them in a single layer on a cookie sheet and lay, carefully, in the freezer until frozen solid. For larger solids like casse-roles, chill in the refrigerator,or cut into individual portions and follow the cookie-sheet procedure.

SecondLabel, label, label! Trust me, you won’t recognize those fish sticks two weeks from now. Use a permanent marker to label and date everything you freeze. Hint: it’s easier to label zip-top bags before you put food in them.

ThirdTransfer liquids and frozen small solids to freezer-safe con-tainers or zip-top bags. Then transfer them to the freezer (lay liquids on their side until they freeze solid foreasier storage). For whole casseroles, cover them tightly with heavy-duty foil and transfer to the freezer.

FREEZER MEALS

One of the easiest ways to free up time once house-guests arrive is to have an arsenal of frozen meals already prepared. And I don’t mean Birds Eye. I’m talking chili, soups, braises, grains, pulses and even meat, like lightened-up pork carnitas and duck confit (even chocolate!). Spend a day cooking and freezing and you’ll be well set for the busy weeks ahead.



WEEKS AHEAD

1-2BIG-PICTURE

PLANNING

MEAL- PLANNING

GRIDS



BIG-PICTURE PLANNING

A nourishing holiday is all about balance–big meals and light ones, lots of effort and minimal effort. With your Meal Planning Grid, you’ll be creating your own customized framework for a low-stress holiday. Take a look at mine for inspiration, then print out a blank one and jump in.

1st: BrainstormWith pen and paper in hand (and, OK, a glass of wine too), jot down recipes that have caught your eye. Then add a general list of holiday commitments, from the office potluck to the neigh-borhood cookie exchange to the big family dinner. Let yourself get creative during this stage; part of its purpose is to get you excited about cooking rather than dreading what’s ahead.

Here are few tips on planning breakfasts, lunches and dinners for a crowd

Breakfast for CompanyThere are three strategies when it comes to making breakfast for company: have components already made ahead (like the oats or compote), have the whole dish assembled ahead and ready to bake (like the strata), or make the meal part of the entertainment (like the huevos). You pick your speed.

Lunch for a CrowdThe two keys when making lunch for a crowd over the holidays are 1) do as little as possible at the last moment and 2) use up as many leftovers as you can. Big pots of soup and pasta are perfect, as are easy one-dish bakes and sandwiches.

Dinner Made EasyTo me, dinners during the holidays are a mix of eating what I’ve already made (either a make-ahead meal or a freezer meal), using up leftovers in creative ways, or deliberately creating new leftovers to use as components in other dishes ... often for lunch. It’s a great blend, though, that leaves me freed up to enjoy time with family.



2nd: Fit the Pieces Together Now print out Meal Planning Grid and fill in the days surrounding your big gathering on the top. Then fill in the big meals and work backwards, fitting in dishes like pieces of a puzzle. The idea is to strike a balance–-of filling and light, fancy and casual, complex and super-quick–-so your meals complement the dynamics of the days rather than becoming stressful to-dos. Be thinking, too, of what can be frozen ahead, made ahead and prepped ahead, and mark those accordingly on your chart. Check out my Meal Planning Grid to see what I mean, then print out the grid on the next page to fill out yourself.

DAYS >>

Tues Wed Thurs Fri SatBreakfast

Lunch

Dinner

Snacks

Notes

Pumpkin pancakes (freezer meal)

Pumpkin spice oatmeal Sausage, mushroom strata Huevos rancheros

Oriechette with broccoli rabe and sausage (prepped ahead)

Pea soup with Spanish Chorizo (made ahead ... maybe frozen ahead)

Turkey, veggie, cous-cous salad with cranberry vinaigrette

Carnitas de Lia (freezer meal) Roast chicken and winter veggies (veggies prepped ahead) with couscous

Persimmon and Pom Salad (prepped ahead), Turkey with Sans Pan Cider Gravy (made ahead), Alison’s Dressing (prepped ahead), Celery Root Mash (prepped ahead), Whole Cranberries (made ahead), Wok-Tossed Brussels Sprouts (prepped ahead), Pumpkin Tart (made ahead) Remixed party mix (made ahead)

Asian Turkey SaladPersimmon and Pom Salad (prepped ahead), Turkey with Sans Pan Cider Gravy (made ahead), Alison’s Dressing (prepped ahead), Celery Root Mash (prepped ahead), Whole Cranberries (made ahead), Wok-Tossed Brussels Sprouts (prepped ahead), Pumpkin Tart (made ahead) Remixed party mix (made ahead)

Family arriving throughout the day. Easy, ‘assemble-your-own’ dinner all together.

Major prep ... want easy meals today.

The BIG day! Sightseeing on the coast that day. Want a big breakfast and light dinner.

Everyone leaving today. Send off with a good lunch.



Your Meal Planning GridDAYS >>

Breakfast

Lunch

Dinner

Snacks

Notes



3rd: Make a Rough Shopping ListOnce you’ve brainstormed and fit your pieces together (don’t be shy about crossing out and shifting around ... this is a work in progress, after all), make a quick list of the major items you’ll need. You can work out specifics as the dates approach, but having a rough idea of what’s ahead can help prevent being stuck without eggs, or ripe pears or avocados, or a special cut of meat. Be sure to add any pantry basics to your list, and check against your pantry for particular recipes to make sure you’re not buying what you already have.

If you’ve got a big list, it pays to rewrite your shopping list, grouping items according to section of the grocery store before you go. It’ll save you major time and make it easier to divvy up who should gather what.

* Produce

* Baking

* Dairy

* Canned Goods

* Frozen

* Pasta & Grains

* Olis, Vinegars and Condiments

* Bulk

A friend of mine once said, “When we say ‘yes’ to one thing, we’re also saying ‘no’ to something else whether we realize it or not.” Wise words.

I find the opposite to be true too. We often think of “no” as a negative response, but when stated purposefully it can open doors for very positive results.

It’s in that spirit that I share this next Mindful Action. Christmas cookies surround me as I type this, the calendar is piled up with parties over the next couple of weeks, and I know all too well how easy it is to indulge in a bite here and handful there.

But when I stop and think about what I’m saying “no” to in those wordless, mindless “yeses,” I realize I’m preventing myself from feeling strong and centered and wholesome and good. And those consequences cascade be-yond my body. After just a few spontaneous yeses to empty indulgences, I begin to feel unbalanced and unmotivated, which takes a toll on my family, my relationships, my work.

Those are big costs for little yeses.

So this week, as the paths are laid for the holidays ahead, I want to practice just saying “no” and feeling the fullness, balance and joy that comes as a consequence. I hope you will too.

Nourishing Inspiration



DAYS AHEAD

3-5 MAKE AHEAD

WINE PAIRING



MAKE AHEADThe big day is drawing near and, likely, so is family. Our next strat-egy for enjoying time together instead of toiling endlessly in the kitchen is making certain dishes ahead. Some meals—like sautés and roasts and stir-fries—are prepared à la minute, essentially just before sitting down to the table. Others are more adaptable, allowing you to make them ahead, refrigerate, and reheat when the time is right. Here are three types of meals that are great made ahead.

1. Stews, Braises and Ragus These dishes range from whole cuts of braised meat (roasts don’t reheat well) to smaller chunks or ground meat simmered into a stew, chili or thick sauce. The beauty is, not only can you make these ahead; their flavor actually improves when you do. Just cook, chill (they’ll keep just fine for up to four days in the fridge), and then gently reheat when it’s time for the table.

2. StratasBreakfasts are tough with company. It’s often either the same-old, same-old cereal and toast, or playing short-order cook to the morning parade. Stratas—like savory bread pudding—are an excellent way to break that cycle, especially when you’ve got stale bread and leftover veggies on hand. Bread, fillings, and an egg and milk mixture are layered in a roasting pan and left to soak overnight. The next morning, all that’s left to do is tuck it in the oven for a hearty start to the day.

3. GrainsCooked whole grains are a boon to have on hand in the fridge. Quick-cooking grains like bulgur can be dressed up as an im-promptu side dish, tossed in salads to stretch them for extra guests (or turn them into a main meal) or layered with yogurt and fruit for an easy breakfast parfait. Heartier grains like wheat berries or farro can be used in gratins, or in place of pasta or rice in a stir-fry.



WHAT WINE TO BUY

Let me just start this section out by saying, don’t feel you need to stress over perfect pairings. Just follow these guidelines and enjoy along with your guests.

1. Buy a variety of varietalsNot everyone likes Chardonnay. But some people don’t drink red. Buying a variety gives you a better chance of being able to please (almost) everybody at least some of the time. We like to buy a variety of price points too; we’ll serve less-expensive, easier sipping wines while everyone is milling about nibbling, and reserve the nicer bottles for the table when they can really shine with the food.

2. Pair flavor with flavor AND weight with weightThere is some truth to “pair fish with white,” but it has more to do with weight than flavor (which we’ll come to next). When choosing a wine, think about the whole flavor profile of the dish, not just the main ingredient. Here’s a tale of two turkeys will show you what I mean.

Tarragon-thyme rubbed turkey with roasted fennel, citrus and hazelnut stuffing + Chardonnay

Why?Turkey may seem an unlikely partner for Chardonnay. But a bigger wine with a bit of oak will sing with this mix. Tarragon and thyme: These aromatic herbs will connect with the fruit flavors of the wine from amid the layers of toast and oak.

Roasted fennel: The sweet, creamy nature of roasted fennel is a natural with the fuller body and creamy mouthfeel of Chardonnay.

Citrus: Citrus in a dish helps accentuate the crisp, acidic finish of a Chardonnay.

Hazelnut: Chardonnay has an inherent nutty quality from the oak it’s aged in, which will marry beautifully with the hazelnuts.

Rosemary-roasted garlic-rubbed turkey with wild mushroom and currant stuffing + Grenache

Why?One of the lighter red varietals, Grenache has a natural affinity for Provencal ingredients like garlic and rosemary. Some de-scribe it as the Pinot Noir of the Rhone.Rosemary: Grenache has slightly herbal, tones that are high-lighted in the turkey’s rosemary rub.

Roasted garlic: Mellow, earthy, tingly garlic reaches in and grabs the Grenache right in the middle of the mouth.

Wild mushrooms: As fruity as Grenache can be, it is firmly root-ed in earth. Wild mushrooms will accentuate its earthy nature.

Currant: Currants are an accurate match for Grenache’s fruit flavors complementing the berry notes on both the nose and the palate.



DAYS AHEAD

1-2PREP AHEAD

CHUNK DOWN THE

TASKS

GIVE PEOPLESOMETHING

TO DO



If you have 2 minutes: dice an onionOnce you learn how to dice an onion, it doesn’t take but a few seconds. Dicing one or two ahead of time to keep on hand in the fridge makes things even easier … and might just tip the scales when it’s “should I cook or call for takeout?”

If you have 5 minutes: make a vinaigretteMy timesaving technique for making vinaigrette is to use a jar. No bowl, no whisk, no having to transfer containers. Just mince a clove of garlic or a tablespoon of shallot, pour in some oil and vinegar, screw the lid on and give it a shake.

If you have 10 minutes: cut it upPeel (with your Y peeler!) and chop squash, trim some green beans, cut up some cauliflower. You’ll be amazed by how many more vegetables you eat when you have a few containers prepped in the fridge.

Need help on your prepping techniques? Here are 5 helpful videos to watch:

* How to dice an onion* How to mince garlic* How to dice a bell pepper

* How to “zip” kale (and other leafy greens)* How to devein shrimp

PREP AHEADIt’s all fine and dandy to talk about healthful eating, but when you’ve been cooking all day and still have a house full of hungry people, good intentions can often be nudged out by convenience. Which is why it’s important to stack the deck in favor of fresh. Here are 3 simple suggestions that take 10 minutes or less to give you a head-start on dinner before the rush so your fridge is stocked full of fresh options.

If you can carve out bits of time here and there, you can bust through a lot of prep work, leaving you with a load of healthy choices to have on hand.


http://cook.nourishevolution.com/video-how-to-cut-an-onion/

http://cook.nourishevolution.com/video-how-to-mince-garlic/

http://cook.nourishevolution.com/video-dicing-bell-pepper/

http://cook.nourishevolution.com/zip-some-greens/

http://cook.nourishevolution.com/zip-some-greens/

http://cook.nourishevolution.com/video-how-to-devein-shrimp/


CHUNK DOWN THE

LISTOnce you have your menus set, your recipes ready and your shopping done, sit down and chunk out every task that needs to be done. And I mean every task. So instead of “make the salad,” it would be “mince shallots, clean lettuce, seed pomegranates, etc.” Next, estimate how long it will take to do each. Then roughly assign those tasks along a timeline for the day.

This is an awesome technique for three reasons: 1) it gives you a chance to make sure you have time to get everything done, 2) you can be confident you will get everything done, 3) it makes it easy to assign specific tasks to guests as needed. Read on for why that’s a good plan too ...

MENU

* Spanish Leaning Chickpea Dip* Fennel and Granny Smith Salad with Blue Cheese* Spice Roasted Pork Loin* Roasted Root Vegetables* Sauteed Swiss Chard with Grated Garlic* Egg Nog Flans

Day Before3:30 - Make dip4:00 - Make flans4:45 - Prep fennel, onion, lettuce and chard5:00 - Rub pork5:15 - Make dressing

Day Of4:00 - Toast nuts for flan and salad4:15 - Peel and cut root vegetables. Toss with olive oil, salt and pepper and have ready in roasting pan.5:00 - Set out dip and assemble salad (but not dress). Preheat oven.5:15 - Welcome guests 5:30 - Pop veggies and pork in the oven.6:00 - Take pork out of oven, toss veggies and turn up heat. Put chard on to wilt. Dress and serve the salad.6:20 - Slice pork and serve with veggies



1. Let Guests Get in on the PlanningThrow out a theme (our New Year’s meal this year will be en-tirely white) or a challenge (Iron Chef anyone?) and let guests develop a dish to bring.

2. Put Idle Hands to WorkThere are two well-proven truths about cooking for compa-ny–1) everyone congregates in the kitchen and 2) many hands make light work. Take a cue and put those hands to work on labor-intensive dishes like rolling or stuffing pasta for a smart spin on an old-school potluck.

3. Give AssignmentsSome of my most successful dinner parties have included a “to-do” list for each of the guests. It frees me up from the “what’s next?” bombardment and lets people contribute to dinner prep at their own pace.

4. Create a Make-Your-Own MenuSome meals just lend themselves to interaction. Homemade pizzas, where guests shape or top their own, and dishes that require individual assembly like tacos or lettuce wraps are great choices.

5. Let Others Pitch in on Clean UpDon’t underestimate the bonding power of doing dishes to-gether. For centuries and centuries throughout cultures the world over, people—especially women—have hashed out the complexities of life over a basin of dirty dishes.

GIVE PEOPLE

SOMETHING TO DO

For whatever reason, I often feel like I have to do everything myself when guests gather—plan, cook, serve, clean (alright, I admit, Christopher does that). But the truth is, involving others in the meal makes them feel more welcome, more at home. Here are five strategies for putting people to work during the holidays in a way that will bring cheer to all.



THE FEASTAFTER LEFT OVERS

A NEW YEAR, A NEW VIEW



MAKE LEFTOVERS

LOVABLEPlan Ahead and Make ExtraThe advice to make extra food may sound strange around the holidays, but it’s a big help. If you’re going through the trouble of making a pork roast, for instance, make enough to use for sandwiches the next day. If you’re roasting veggies, make extra to toss in pasta or a salad.

Go GlobalIt’s easy to get stuck in an all-American rut with leftovers. Many standard leftovers lend themselves to interesting cultural in-terpretations, though. Those roasted vegetables, for example, would be terrific seasoned with some turmeric and cumin and served with rice and lentils (and, hey, you’ve got some of those in the freezer, don’t you?).

Make it FreshAnother way to give new life to leftovers is to turn them into a salad ... and you can continue to think globally in this vein. Roast chicken, for instance, can be shredded and used in anything from a classic chicken Caesar to a taco salad to a crisp Asian cabbage salad. Salads are also a nice way to intersperse lighter meals into what is often a calendar filled with heavy ones.

A NEW YEAR, A NEW VIEW

The planning tips and inspiration in this guide don’t just apply to the holidays ... you can take them into the New Year with you too. On the next page are three steps that will take you into the new year feeling calm and collected.



Hungry for more? Get on the waitlist for Cook the Seasons: SPRING ... our revolutionary new customizable meal planner that puts seasonal veggies at the center of the plate. Find out more at cooktheseasons.com.

1) Make your plan(s)If you’re having a big event tomorrow night, go ahead and map out your hour-by-hour to-do list. If you’re just bringing a nibble to party, allow yourself plenty of time to make it ahead. The other plan you’ll want to spend 5 minutes thinking through is your Meal Grid for the coming week. It’s no fun to start off New Year’s Day out of coffee or milk ... or with no eggs when you’d intended to make an omelet. So print out another meal grid and rough in a few meals for the week.

2) ProvisionThis goes hand in hand with step 1 (see the plea for eggs and coffee ...). Make a shopping run today after you’ve made your rough grid (check your pantry too) so that you’re well-provi-sioned for the first week of the year. Trust me—you know—it’s a great feeling being prepared and ahead of the game after the rush of the holidays.

3) Take a moment to look aheadI’m a big “turn over a new leaf on January 1” kind of girl. Not necessarily resolutions, just a mindful reflection of what I did during the past year that I’d like more of in the coming year, and what I’d like to leave behind. I’d highly recommend sitting down with a cup of tea and a journal sometime on January 1 and capturing thoughts of what you’d like this next year to look like, and any insights on how to nudge yourself on to the path.


http://cooktheseasons.com

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